Chocolate Cream Cake

Chocolate Cream Cake 1 box chocolate cake mix , plus ingredients on the box 1 (16 oz) container Cool Whip, thawed 3/4 cup powdered sugar 2 tsp almond extract Bake cake according to the box instructions, baking into 2 layers. Cool completely. Using a serrated knife, cut the top of the cake so it is flat and level. Save the extra cake, crumbling into a bowl. In a large bowl mix together thawed cool whip, powdered sugar, and almond extract. Set one layer of the cake on a large plate or serving platter. Spread with layer of cream. Top with the remaining layer of cake. Use the rest of the cream to "frost" the cake. Sprinkle the extra cake crumbs over the cream. Store in the fridge